Posts tagged veg for life
omg pamela love is a vegetarian, as am I. obviously we were destined to be style soul mates. her wedding photos are going to be the coolest.
so dissappointed that H.E.B. and Central Market and the NFL chose to support the Salvation Army. they do not do “the most good”. I can’t reccommend Goodwill Industries either, they are not a nonprofit. I’ve been trying to shop at Whole Foods as much as possible this season as they are supporting the North Texas Food Bank which is a secular, non-profit group.
(via maudeloves)
sautee about 4 cups of whatever wild Asian mushrooms you can get your hands on- shitake, oyster etc- in garlic, wok oil, soy sauce and chilli paste. when the mushrooms begin to soften and brown, add in steamed broccoli and carrots. serve over brown rice, top with slivered almonds and fresh chives.
prepare jasmine rice according to package directions but add the juice of a lime or two and a few bay leaves for aroma.
in a large skillet, sautee onions and garlic in plenty of ghee (clarified butter) stir in a can of lentils or chickpeas, whichever you happen to have on hand. combine all ingredients, season with black pepper and hot chilli paste to taste. serve with crushed cashews.
in large pot, prepare 1 pkg tri colour rotini, set aside.
finely chop desired quantity of fresh Italian parsley and baby spinach. set aside.
in skillet sautee minced garlic and onions in olive oil. add 1 strained can each diced tomatoes and cannelini beans. stir in basil, oregano and any other favoured herbs. reduce heat, cover.
toss. salt and pepper to taste.
combine all ingredients.
squeeze fresh lemon juice over each plate. garnish with parmesan if desired.
*would work well with whatever veggies on hand.
I believe in giving credit where credit is due so 1st I’d like to thank my charming boy who basically came up with the concept, the health food magazine we were reading that suggested using romaine leaves instead of tortillas in the summertime and p.f.changs for inventing the lettuce wraps that these vaguely resembled…. with out further ado:
in a medium bowl shred equal parts carrots, cucumbers and cabbage. toss with a dressing of ginger, sesame oil, rice wine vinegar and soy sauce. cover and chill.
in a skillet or wok scramble tofu crumbles (retrospectively, finely chopped mushrooms would have worked just as well) with scallions and hot garlic chilli paste. stir in several large spoonfuls of crunchy peanut butter until the mixture is both chunky and creamy.
finally layer salad and tofu onto romaine lettuce leaves and top with bean sprouts. if desired, strain the excess salad dressing into the wok to deglaze and serve on the side as a dipping sauce. pair with ice cold kirin ichban. enjoy.
Homemade curry. recipe coming soon.
grilled heirloom tomatoes with freshly ground black pepper
veggie sausage patties
organic whole wheat biscuits
local eggs scrambled with herbs and Sharp cheddar
French roast with vanilla soy milk
I’m just a mimosas away from perfection
and it was awesome. anyone interested in the recipe?
in a pan sautee sliced seasonal mushrooms with shallots, olive oil and herbs of choice. toss with orchette pasta, salt and peppered to taste. top with slivered almonds and paremsan.
serve as a side a salad of arugula, cherry tomatoes and lemon champagne vinagrette.
